4- O-Methyl Modifications of Glucuronic Acids in Xylans Are Indispensable for Substrate Discrimination by GH67 α-Glucuronidase from Bacillus halodurans C-125 [0.03%]
降解细菌半纤维素酶的鉴别机制：底物结合部位4-O-甲基葡萄糖酸对酶活性位点的空间位阻作用
Haruka Yagi,Tomoko Maehara,Tsuyoshi Tanaka et al.
Haruka Yagi et al.
A GH67 α-glucuronidase gene derived from Bacillus halodurans C-125 was expressed in E. coli to obtain a recombinant enzyme (BhGlcA67). Using the purified enzyme, the enzymatic properties and substrate specificities of the enzyme were inves...
Study on the Change in Powder Properties of Rice Flour by Different Milling Processes [0.03%]
不同磨粉工艺对大米粉性质影响的研究
Daitaro Ishikawa,Ikumi Sawa,Yasuyo Sekiyama et al.
Daitaro Ishikawa et al.
The aim of this study was to clarify the change in the powder properties of rice flour depending on the milling process. Rice flour samples, which have gradual mechanical shock properties, were prepared using different milling methods. Furt...
Synthesis of 3-Keto-levoglucosan Using Pyranose Oxidase and Its Spontaneous Decomposition via β-Elimination [0.03%]
使用吡喃糖氧化酶合成3-酮-乐伐葡萄糖烷及其自发消除分解
Motomitsu Kitaoka
Motomitsu Kitaoka
3-Keto-levoglucosan (3ketoLG) has been postulated to be the product of a reaction catalyzed by levoglucosan dehydrogenase (LGDH), a bacterial enzyme involved in the metabolism of levoglucosan (LG). To investigate the LG metabolic pathway ca...
Enzymatic Synthesis of 1,5-Anhydro-4- O-β-D-glucopyranosyl-D-fructose Using Cellobiose Phosphorylase and Its Spontaneous Decomposition via β-Elimination [0.03%]
以微晶纤维素磷酸化酶为催化剂合成1,5-安山果糖-4-O-β-D-葡萄糖苷及其自发分解反应研究
Takahito Kajiki,Kazuhiro Yoshinaga,Shiro Komba et al.
Takahito Kajiki et al.
Cellobiose phosphorylase from Cellvibrio gilvus was used to prepare 1,5-anhydro-4-O-β-D-glucopyranosyl-D-fructose [βGlc(1→4)AF] from 1,5-anhydro-D-fructose and α-D-glucose 1-phosphate. βGlc(1→4)AF decomposed into D-glucose and ascopyr...
Characterization of Proteoglycan and Hyaluronan in Hot Water Extract from Salmon Cartilage [0.03%]
鲑鱼软骨热水提取物蛋白多糖和透明质酸的性质研究
Ikuko Kakizaki,Ayako Miura,Takashi Mineta et al.
Ikuko Kakizaki et al.
Salmon cartilage proteoglycan fractions have recently gained favor as ingredients of functional food and cosmetics. An optimal hot water method to extract proteoglycan from salmon cartilage has recently been developed. The extracted cartila...
The Effect of Heat-acid Treatment on the Formation of Resistant Starch and the Estimated Glycemic Index in Potatoes [0.03%]
热酸处理对土豆抗性淀粉形成及预测血糖指数的影响
Eri Udagawa,Hiroko Matsuda,Mamiko Tanaka et al.
Eri Udagawa et al.
Potatoes are generally regarded as high glycemic index (GI) foods. Resistant starch (RS) comprises the starch fraction that is not absorbed in the small intestine, thus controlling the glucose level and improving the intestinal environment....
Characterization of Cell Wall α-1,3-Glucan-Deficient Mutants in Aspergillus oryzae Isolated by a Screening Method Based on Their Sensitivities to Congo Red or Lysing Enzymes [0.03%]
基于刚果红或酶敏感性筛选的Aspergillus oryzae菌细胞壁α-1,3-糖缺陷型菌株的表征研究
Akira Yoshimi,Misa Hirama,Yasunobu Tsubota et al.
Akira Yoshimi et al.
We previously reported that sensitivity to Congo Red (CR) or Lysing Enzymes (LE) is affected by the loss of cell-wall α-1,3-glucan (AG) in Aspergillus nidulans. We found that the amount of CR adsorbed to AG was significantly less than the ...
Progress in Research and Development of Potato Staple Food Processing Technology [0.03%]
马铃薯主食加工关键技术研究进展
Taihua Mu,Hongnan Sun
Taihua Mu
In 2014, potato production in China amounted to 96 million tons, which was the highest in the world. As one of the most important nutritional foods in the world, potato is rich in starch, dietary fiber, vitamins, minerals, etc. Potatoes sta...
An α2,3-Linked Sialylglycopolymer as a Multivalent Glycoligand Against Avian and Human Influenza Viruses [0.03%]
一种抗禽流感和人流感病毒的α2,3-岩藻糖基神经氨酸甘聚糖多价配体
Tomonari Tanaka,Yiting Zhou,Chihiro Tamoto et al.
Tomonari Tanaka et al.
A glycopolymer bearing α2,3-linked sialyltrisaccharides was synthesized by living radical polymerization using a glycomonomer prepared by a protecting-group-free process, direct azidation of the free sialyllactose, and subsequent azide-alk...
Insertion of a Loop Structure into the "Loopless" GH19 Chitinase from Bryum coronatum [0.03%]
在冠冕苔中GH19家族无环结构聚几丁酶中插入一个催化循环结构
Shoko Takenaka,Takayuki Ohnuma,Tamo Fukamizo
Shoko Takenaka
Chitinases belonging to the GH19 family have diverse loop structure arrangements. A GH19 chitinase from rye seeds (RSC-c) has a full set of (six) loop structures that form an extended binding cleft from -4 to +4 ("loopful"), while that from...